|New England Clam Chowder|
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New England Clam Chowder
1/4 lb bacon pieces
Brown bacon until crisp and remove to drain. Pour off all but 2/3 tbsp.
bacon fat. Saute onion, garlic, potato and leek (if used) in bacon fat
until limp. Add chicken stock and simmer until vegetables are tender.
Add whipping cream and clams and heat through. You may thicken with flour
at this point, if you wish. I don't since the chowder thickens enough
with the potatoes. Return bacon to mixture and serve.
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